The best salt in India is rice with an extremely high salt content, and the recipe below is the most salt-filled rice you’ll find.
But rice with salt is a rare sight in India.
The rice is served in rice bowls and in a handful of Indian dishes.
It is usually accompanied by other foods, such as rice cakes and fried rice, with a little coconut milk added.
The salt content of rice in this recipe is about 15 to 20 percent.
But it’s worth it to add salt if you like.
This is rice made with rice that’s about 50 percent salt, and it tastes better.
It’s a little less salty than other rice, and if you use extra salt, it will taste better, too.
1 cup salt 1 tablespoon lemon juice 1 teaspoon dried parsley, chopped 2 tablespoons butter, melted 1 cup water 2 cups water, or more if you want more salt 1/2 cup rice or any other rice You’ll need: 1 pound rice or other rice (see above) 2 tablespoons olive oil, melted or margarine (optional) 1/4 cup lemon juice, squeezed 1 teaspoon lemon zest, or a little juice of 1 lemon 1/3 cup water, plus more if needed 1/8 cup coconut milk 1 tablespoon of salt 1 1/ 2 cups (or more) coconut milk, or water to thin the rice.
Instructions Heat oil in a large nonstick skillet over medium heat.
Add the lemon juice and the parsley.
Cook for a few minutes, until the herbs have softened.
Add 1 tablespoon water and the lemon zester, and cook until the water is reduced by half.
Add 2 tablespoons water and cook for a minute or so.
Add salt and lemon juice.
Cook until the rice is tender.
Add more water if needed.
Heat coconut milk to a boil and cook a minute.
Pour the water into the rice bowl and stir to coat.
Cover and cook on low heat for about 45 minutes, or until the grains are soft.
Remove from heat.
Serve rice bowls with other foods.
Notes This is not the same rice as one found at a restaurant, but it is still delicious.
For a more flavorful, salt-free version, try this: Indian-style rice with the same salt content.
1/ 4 cup rice (or other rice) 1 1 1 cup coconut cream, or any non-dairy cream, such a coconut milk or water.
3 tablespoons of salt (more if you add salt to your recipe) 1 tablespoon ground coriander leaves, chopped 1/ 3 cup chopped cilantro, chopped, or 1 teaspoon chopped cumin 1 tablespoon fresh cilantro leaves, or 2 to 3 fresh cottontails, chopped for garnish or to add to the rice for garnishes (optional 1/ 8 teaspoon ground cumin (optional), or 1 tablespoon turmeric 1 tablespoon garlic, minced or grated 1 tablespoon oil, such like coconut oil 1/6 teaspoon dried oregano or rosemary leaves, if desired (optional for garnishing)